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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Betty Wallace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
3/4 cup sugar, divided
1/2 tsp. each salt, nutmeg and ginger
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup evaporated milk
3 eggs, separated
1 1/4 cups canned pumpkin
1 9-inch baked pastry shell

Directions:
Directions:
Mix together gelatin, 1/2 cup of the sugar, salt and spices in medium saucepan. Stir in evaporated milk and egg yolks, blend well. Place over low heat and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat, stir in pumpkin. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg whites until stiff but not dry. Gradually add remaining1/4 cup of sugar and beat until very stiff. Fold into pumpkin mixture. Turn into pie shell, chill until firm.

 

 

 

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